If you’re looking for a vibrant, flavor-packed weeknight meal, Tex-Mex Chicken and Zucchini is about to earn a spot in your regular dinner rotation. This hearty skillet dish brings tender chicken, crisp zucchini, sweet corn, black beans, and the bold spices of classic Tex-Mex cuisine Main Course. Every ingredient plays its part, making this dish a healthy, gluten-free staple that’s as easy as it is delicious. Whether you pile it over rice, serve it taco-style, or just dig in with a fork, you’re in for a treat with Tex-Mex Chicken and Zucchini.
Ingredients You’ll Need
One of the best things about Tex-Mex Chicken and Zucchini is how every ingredient works overtime to build layers of color and punchy flavor. These kitchen staples come together quickly but deliver major payoff in both taste and texture.
- Olive oil: The base for sautéing, it helps everything cook evenly and adds richness.
- Boneless, skinless chicken breast: Bite-sized pieces stay juicy and pick up those Tex-Mex spices beautifully.
- Chili powder: Brings warmth, depth, and an unmistakable Tex-Mex kick.
- Cumin: Adds earthy flavor and rounds out the spice profile.
- Paprika: Lends a gentle smokiness and that gorgeous red hue.
- Garlic powder: Ensures every bite has an irresistible savory punch without peeling garlic cloves.
- Onion powder: Delivers a mild oniony background to support the other spices.
- Salt: Brings out the natural flavors in both the chicken and veggies.
- Black pepper: Just a hint for bright heat that balances the dish.
- Zucchinis: Their freshness keeps the skillet light, but their texture holds up to high heat.
- Red bell pepper: Sweet, crunchy, and bursting with color—totally essential here.
- Corn kernels: Adds little pops of sweetness; use whatever you have on hand!
- Black beans: Mighty little protein and fiber bombs that make the dish extra satisfying.
- Salsa: Brings acidity and moisture, making everything saucy and irresistible.
- Shredded cheddar or Mexican blend cheese: Melts into a gooey, bubbling layer—don’t skip this!
- Chopped cilantro and lime wedges (optional): For those finishing touches that brighten the whole plate.
How to Make Tex-Mex Chicken and Zucchini
Step 1: Sauté the Chicken and Spices
Start by heating the olive oil in a large skillet over medium-high heat. Add the chicken breast pieces to the hot oil, then season them with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir everything well to evenly coat the chicken. Cook for 5 to 6 minutes until the chicken is golden and cooked through, making sure to flip the chicken pieces so they brown on all sides—this is where the flavor magic begins!
Step 2: Add the Fresh Vegetables
Next, toss in the chopped zucchini, red bell pepper, corn, and black beans. Mix everything together so the vegetables start to soak up all those delicious spices hanging out in the pan. Let the skillet cook for another 5 to 7 minutes, stirring occasionally, until the veggies have softened but still keep a bit of their bite. You want everything vibrant and tender, not mushy!
Step 3: Stir In Salsa and Heat Through
Pour in your favorite salsa, stirring well so it’s evenly distributed throughout the mixture. You’ll only need about 1 to 2 minutes to let everything come together—the salsa warms up and mingles with the veggies and chicken for a glossy, inviting finish.
Step 4: Finish with Cheese
Sprinkle the shredded cheddar or Mexican blend cheese generously over the skillet. Cover the pan for another 1 to 2 minutes, just until the cheese melts into gooey, irresistible ribbons. Lift the lid and revel in that bubbly cheese topping—this is the moment where Tex-Mex Chicken and Zucchini truly shines!
Step 5: Garnish and Serve
Turn off the heat and, if you like, scatter freshly chopped cilantro and add lime wedges on the side for bright, zesty flavor. Serve hot right from the skillet, and let everyone dig in while the cheese is perfectly melty.
How to Serve Tex-Mex Chicken and Zucchini
Garnishes
Nothing finishes off Tex-Mex Chicken and Zucchini quite like a flourish of fresh, chopped cilantro and a final squeeze from a juicy lime wedge. If you’re feeling fancy, a few slices of avocado or some diced scallions on top can add even more color and creamy contrast to each bite.
Side Dishes
This dish is fantastic on its own but also plays beautifully with a little company on the table! Scoop it over steamed rice or quinoa for a more filling meal, ladle it alongside warm tortillas for DIY Tex-Mex tacos, or pair it with a crisp green salad to keep things light and fresh. Black beans and corn make it hearty, but there’s always room for chips on the side for dipping into those saucy bits at the bottom of the pan.
Creative Ways to Present
Turn Tex-Mex Chicken and Zucchini into a fun taco night centerpiece by serving everything family style with a stack of tortillas, fresh jalapeños, and bowls of salsa and sour cream. Or, try stuffing it into bell peppers before topping with a little extra cheese and baking until golden and bubbly for a Tex-Mex-inspired stuffed pepper twist. The skillet presentation also looks gorgeous right on the dinner table, piping hot and inviting.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature, then transfer to an airtight container. Tex-Mex Chicken and Zucchini will keep in the fridge for up to four days. The flavors only get better as they mingle, making this a perfect dish for meal prep or next-day lunches.
Freezing
If you’d like to freeze your finished Tex-Mex Chicken and Zucchini, just portion it out into freezer-safe bags or containers, making sure to cool everything first. This dish freezes well for up to two months. To maintain the best texture, you might want to leave off the fresh garnishes until after it’s reheated.
Reheating
For the best results, reheat Tex-Mex Chicken and Zucchini gently on the stovetop over medium heat, adding a splash of water or broth if things start to look a little thick. You can also pop individual servings in the microwave, just cover loosely to keep the moisture in. Stir and enjoy once it’s hot—and finish with fresh cilantro and lime if you have it!
FAQs
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicy and rich, making them a fantastic swap in Tex-Mex Chicken and Zucchini. Just be sure to trim them and chop into similar-sized pieces for even cooking.
Is there a vegetarian version of this dish?
Absolutely—just skip the chicken and double the amount of black beans and veggies. You could also toss in cubed tofu or a plant-based meat alternative for that extra protein kick.
How spicy is this recipe?
It has mild to moderate warmth, thanks to the chili powder and salsa. To turn up the heat, use a hot salsa or add chopped jalapeños. For a gentle version, choose mild salsa and adjust the spices to taste.
What’s the best way to make this ahead for guests?
Tex-Mex Chicken and Zucchini is a great make-ahead dish. Prepare the entire skillet in advance, then simply reheat and add cheese just before serving so it melts fresh. That way, you’ll serve up all the flavor and texture with zero last-minute stress!
Can I make this dairy free?
Yes! For a dairy-free version, skip the cheese or use your favorite dairy-free substitute. The skillet is packed with enough flavor that it still tastes amazing without the cheese topping.
Final Thoughts
If you’re ready for a meal that’s colorful, comforting, and bursting with fresh flavor, Tex-Mex Chicken and Zucchini ticks all the boxes. It’s quick enough for busy nights, satisfying for the whole family, and totally customizable. Give it a try this week and let this skillet star take your tastebuds on a Tex-Mex adventure!
Print
Tex-Mex Chicken and Zucchini Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tex-Mex Chicken and Zucchini recipe is a flavorful and easy dish that combines tender chicken with zesty spices, fresh vegetables, and gooey cheese. Perfect for a quick weeknight dinner or a healthy meal option.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium zucchinis (chopped)
- 1 red bell pepper (diced)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup salsa
- 1/2 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro and lime wedges for garnish (optional)
Chicken:
Vegetables:
Additional:
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–6 minutes until browned.
- Add chopped zucchini, bell pepper, corn, and black beans to the skillet. Cook for 5–7 minutes until vegetables are tender but not mushy.
- Stir in salsa and cook for 1–2 more minutes. Sprinkle with cheese, cover, and let melt for 1–2 minutes.
- Serve hot, garnished with cilantro and lime.
Notes
- Use pre-cooked rotisserie chicken to save time.
- This dish is great over rice, quinoa, or wrapped in tortillas for easy Tex-Mex tacos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
